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Potato Soup with Dumplings

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As the weather outside gets colder, you’ll love how a hot bowl of potato soup with dumplings will warm you up. The aroma of sautéed onions and garlic wafting from the kitchen creates an irresistible invitation to gather around the table. This hearty chowder is a true crowd-pleaser, perfect for family gatherings, casual dinners, or even a quick lunch on a chilly day.

A bowl of potato soup with dumplings.

Creamy Potato Dumpling Soup

The secret to the velvety texture lies not in cream, but in the natural richness of Yukon Golds. Each bite is rich and luxurious, enhanced by fluffy, homemade dumplings that meld seamlessly into this comforting, heartwarming bowl of goodness. It’s perfect for those who love the richness without the heaviness of cream.

Why You Will Love This Homemade Potato and Dumpling Soup

This homemade potato chowder is versatile and adaptable. It can be a simple, rustic fare or a sophisticated culinary creation, depending on the chef’s imagination and the ingredients at hand.

I love this recipe because it’s so comforting and satisfying. It’s packed with smoky bacon flavor, and the drop dumplings recipe is the perfect addition. I also love that it’s so easy to make, so I can make it for a quick and easy meal.

  • Easy to make. This recipe is so easy to follow, even a beginner cook can make it.
  • Affordable. Made with inexpensive ingredients that you probably already have on hand, it’s a great budget friendly, hearty main dish soup.
  • Hearty and satisfying. This recipe is packed with potatoes, drop dumplings, and vegetables, so it’s sure to fill you up.
  • Versatile. You can easily customize the recipe with what you have on hand, or prefer. For example, you can add different types of vegetables, herbs, or spices, and even add proteins like sausage or chicken.
  • It’s perfect for any time of year. Potato dumpling soup is warm and comforting, so it’s perfect for a cold winter day. But it’s also enjoyable as a light meal on a warm summer evening accompanied by a green salad or sandwich.

Ingredients Needed To Make Potato Chowder With Dumplings

Our potato soup recipe with dumplings is a classic soup and the dumplings were adapted from our chicken and dumpling soup recipe. It’s simple yet flavorful, made with just a few readily available ingredients: potatoes, onions, celery, milk, and butter. The dumpling dough is made with flour, eggs, and milk, and they add a delightful texture to the chowder.

  • Meat and Dairy: Bacon slices, chopped, Parmesan cheese, milk, butter.
  • Produce: Onion, finely chopped , Celery stalks, finely chopped, Carrots, finely chopped, Garlic cloves, minced, Yukon Golds.
  • Seasonings and herbs: Minced fresh sage, ¾ teaspoon salt, Ground black pepper, Bay leaf, Nutmeg, chives.
  • Pantry: Chicken Broth, flour, salt, baking powder.

I also used the fluffy dumplings in our chicken and dumpling casserole.

Yukon gold potatoes on a counter.

Full ingredient amounts and directions are in the recipe card below.

How To Make Potato Soup With Dumplings

The combination of creamy potato soup, smoky bacon, and fluffy dumplings creates an enticing blend of textures and flavors. This creamy chowder is rich and comforting, while the dumpling balls add a delightful bite of homemade goodness.

Make The Dumpling Recipe and Start the Potato Soup

Remember to scroll down to the recipe card for detailed instructions.

  • Combine the ingredients for the dumpling batter, then cover it with plastic wrap and let it sit while you make the soup.
  • Cook the bacon in a large pot then transfer it to a plate.
  • Add the vegetables to the pot and cook until softened. Toss in the garlic, sage, salt, and pepper.
  • Add the potatoes, broth, and bay leaf and let everything simmer until they are tender.

  • Discard the bay leaf and use an immersion blender to puree everything right in the pot.
  • Add the milk and the reserved bacon.
  • Drop balls of dumpling dough on top and place the lid on the pot.
  • Cook the dumpling balls until doubled in size. See the recipe card for all the tips.

Serving Suggestions

This creamy potato dumpling soup is easy to make and it is a perfect choice for any time of year. It’s especially comforting during colder months, but it can also be enjoyed on a chilly spring or fall evening.

Delicious on its own, but you can also garnish servings of this rich chowder with your favorite toppings, such as:

  • Sour cream
  • Chives
  • Fresh parsley
  • Grated Parmesan cheese
  • Crispy Fried Onions
A pot of potato and dumpling soup.

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Substitutions and Variations

Here are a few substitutions and variations when making this comforting chowder recipe:

  • You can use different types of potatoes, such as russet, Yukon gold, or red potatoes.
  • Other types of vegetables are great to add to the recipe, such as zucchini, corn, or green beans.
  • Use any hopped fresh herbs, such as parsley, thyme, or rosemary for instead, or with the sage.
  • You can use different types of milk, such as soy milk or almond milk.

Storage Options

  • This chowder can be stored in the refrigerator for up to 4 days.
  • To freeze, let it cool completely, then transfer it to an airtight container or freezer-safe bag. Freeze for up to 3 months.
  • To reheat, thaw it overnight in the refrigerator or heat it over medium heat on the stovetop until warmed through. You can also reheat individual servings in the microwave.
A soup spoon scooping a serving of potato soup.

Helpful Tools

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Some pieces of equipment you may find helpful when making this potato soup recipe with dumplings.

Tips For Success

  • Be gentle when mixing the dumpling batter. Overmixing can lead to tough dumplings. The dough should be just combined, even if it looks a bit lumpy.
  • Letting the dumpling batter rest while you prepare the soup allows the flour to hydrate and the gluten to relax, resulting in lighter, fluffier dumplings.
  • For a richer flavor, use homemade chicken broth instead of store-bought.
  • Cut the potatoes evenly, consistent-sized potato pieces will ensure even cooking.

Frequently Asked Questions

What type of potatoes are best for potato soup with dumplings?

Yukon Golds or Russets are the most common choice for potato soup with dumplings, as they break down easily. We like Yukons because they give a creamier texture.

Can I add other vegetables to the soup?

Absolutely! You can add a variety of vegetables to your potato soup with dumplings, such as leeks or peas. Simply dice the vegetables (if needed) and add them to the pot with the potatoes.

How can I make this soup thicker?

If you prefer a really thick chowder, you can mash some of the potatoes before adding the milk. This will help give it a thicker texture.

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A bowl of potato soup with dumplings and bacon.

Potato Soup with Dumplings

Yield: 6 to 8 servings
Prep Time: 20 minutes
Cook Time: 35 minutes
Total Time: 55 minutes

This comforting Potato Soup with Homemade Drop Dumplings is the perfect blend of rustic charm and home cooked goodness. This recipe combines creamy potatoes and a medley of aromatic vegetables, enhanced with the richness of bacon and fresh sage. The highlight is the tender drop dumplings, adding a delightful texture to every spoonful. This soup is a heartwarming blend of rustic flavors and homestyle cooking, perfect for cozy evenings.


Drop Dumplings

  • 1-¾ cups all-purpose flour
  • ¼ cup grated parmesan cheese
  • 2 tablespoons chopped chives
  • 1 tablespoon baking powder
  • 1 teaspoon salt
  • ¾ cup whole milk
  • 5 tablespoons butter

Potato Soup

  • 8 slices bacon, chopped
  • 1 large onion, finely chopped
  • 2 celery stalks, finely chopped
  • 2 large carrots, finely chopped
  • 4 garlic cloves, minced
  • 1 tablespoon minced fresh sage
  • ¾ teaspoon salt
  • ½ teaspoon ground black pepper
  • 4 pounds Yukon gold potatoes, peeled and cut into 1-inch chunks
  • 4 cups chicken broth
  • 1 bay leaf
  • 1 cup whole milk
  • ½ teaspoon freshly ground nutmeg


Make the Dumpling Batter

  1. Place the flour, cheese, chives, baking powder, and salt in a mixing bowl. Stir to combine the ingredients well. 
  2. Add the milk and butter to a separate bowl and zap it in the microwave until the butter melts. Pour the warm milk into the flour mixture. Use a wide spatula to gently fold the mixture just until there are no dry spots of flour. Don’t over mix. The batter should look a bit lumpy. If you mix it until it is smooth, the dumplings won’t be as tender and fluffy. 
  3. Let the dumpling batter rest while you make the potato soup. 

For the Soup

  1. Cook the bacon in a large pot over medium-high heat until crisp. Transfer the bacon to a plate and discard all but 1 tablespoon of the bacon fat. 
  2. Add the diced onion, celery, and carrots to the pot and cook until softened, about 6 to 8 minutes. Toss in the garlic, sage, salt, and pepper. Cook for 1 to 2 minutes. Add the potatoes, broth, and bay leaf and bring the mixture to a boil. Reduce the heat to a gentle simmer and cover the pot with a lid. 
  3. Cook until the potatoes are tender, about 15 to 20 minutes. Discard the bay leaf and use a potato masher or fork to break up some of the potatoes. I like to leave some chunks of potatoes but if you want a smooth soup, use an immersion blender to puree the soup in the pot. 
  4. Add the milk and freshly ground nutmeg and bring the soup back to a gentle simmer. Toss in the reserved bacon. 
  5. Use a large spoon to drop golf ball sized balls of dumpling dough on top of the soup. If they stick together, separate them slightly with a spoon. Reduce the heat to low, cover the pot, and cook for 15 to 20 minutes or until the dumplings double in size. A toothpick inserted into the center should come out clean. 


  • The dumplings will soak up some of the liquid in the soup. You can add more broth if desired.
  • I prefer Yukon Gold potatoes in this soup but you can swap them for whatever type of potato you have on hand. They type of potato will affect the texture of the soup. Russet potatoes tend to make the soup starchy and grainy.
  • Fresh sage adds a wonderful, earthy flavor to the soup. If you don't have fresh sage, you can use dried, but reduce the quantity by half.
  • Be gentle when mixing the dumpling batter. Overmixing can lead to tough dumplings. The dough should be just combined, even if it looks a bit lumpy.
  • Letting the dumpling batter rest while you prepare the soup allows the flour to hydrate and the gluten to relax, resulting in lighter, fluffier dumplings.

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Dahn Boquist

Dahn is a retired nurse, recipe creator, home cook, baker, and self-proclaimed foodie. She loves creating in the kitchen and cooking for family and friends. She lives in Washington State with her husband and dog. When she isn't cooking or baking, you can usually find her spending time with her grandson or exploring the beautiful Pacific Northwest.

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Margie Kluth

Friday 9th of February 2024

Can a milk substitute be used if one can’t have milk? What would you recommend as a substitute if you answer yes?

Dahn Boquist

Friday 9th of February 2024

Sure, any dairy free milk will work. Some ideas are coconut milk, soy milk, almond milk. The flavor will change slightly depending on which type of non-dairy milk you use but they will all work. Thanks for the question.

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